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Choux Cream - Choux Au Craquelin | Ambassador Cream | Sandra Dias Recipe
Choux cream is also known as choux au craquelin or cream puffs, however this is the crunchy version of the choux pastry, which is used to make the chocolate eclair, as well as the profiteroles.
I’m going to teach you a creamy and soft version of the pastry cream, the ambassador cream, which is very light and tasty.
Enjoy!
P.S.: If you have any questions, please feel free to use the comments section, I will reply you as soon as possible.
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Pastry Cream
- 480ml Milk
- 06 eggs yolks
- 160g sugar
- 30g corn starch
- 30g butter
- 02 tbsp vanilla extract
Ambassador cream
- 150g whipping cream
- 35g sugar
Cookie
- 40g butter
- 30g sugar
- 40g all purpose flour
Patê au Choux
- 35g butter
- 35ml water
- 40ml milk
- 45g all purpose flour
- 85g eggs
- pinch of salt
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Subtitles and translation:
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